1. Remove the spine of the sheep and chop it into a big tuo.
2. Put ginger slices, green onions, and 4 teaspoons of cooking wine;
3. Soak in water for 2 hours;
4. Rinse the blood with cold water;
5. Pan under cold water and wash away the froth with cold water.
6. 1 tablespoon of rapeseed oil, stir-fry the base material in braised sauce under a low fire to give the flavor;
7. Pour into the vertebrae;
8. Stir-fry evenly and pour cold water to a boil;
9. 1 round radish, cut into the bottom of the pressure cooker;
10. Put the vertebrae soup in;
11. Press for 20 minutes;
12. After the pressure is relieved, pour it into a soup pot, sprinkle coriander, spring onion, pepper, dried sea pepper, and heat it with an induction cooker.
13. Vegetables can be eaten hot while eating.
